Rowanberry wine

The mountain ash is a species of mountain ash (sorbus domestica) and formerly was considered a raw material for the production of natural wine to blend with weak wines with low acidity. Who can get some of its fruit (or he has it in his own garden like me) … read on

Hawthorn wine

Always leave the hawthorn alone for a few weeks after harvesting. After crushing, pour water at 50 ° C (1 l na 1 kg of fruit) and continue to handle the pulp like this, as above. Po 10 days to squeeze the juice, … read on

Blackthorn wine

Sometimes even a connoisseur may not distinguish a well-made sloe wine from a good red wine. However, a longer period of aging in the bottles is necessary (similar to blackcurrant wine).

For increasing the juice yield i … read on